- 3 ½ tbs Glasses & Grapes Garlic Extra Virgin Olive Oil
- 1 cup heavy cream
- Salt and freshly ground black pepper
- ¾ pound penne or rigatoni pasta
- 1 small head of cauliflower, about 1 ½ lbs.
- 1 small zucchini
- 1 small yellow squash
- 1 cup panko (Japanese bread crumbs)
- ½ cup grated Parmigiano-Reggiano cheese
- 3 ounces thinly sliced prosciutto, cut thin
- 1 tbs fresh parsley, chopped (for garnish)
Put a large pot of salted water on high heat to boil. Preheat the broiler.
Cut the zucchini and yellow squash lengthwise into quarters and chop into ¼-inch slices.
Cut cauliflower into 1-inch florets. Set aside. (You can combine all chopped ingredients in a large bowl as they will be used together.)
Make the cream sauce by putting 1 tablespoon of Glasses & Grapes Garlic EVOO into a medium skillet. When the oil is hot, but not smoking, add the cream and simmer until slightly thickened, about 2 minutes. Stir often. Season with salt and pepper and set aside.
Cook the pasta according to package directions. About 6 minutes before the pasta is done, add the chopped vegetables to the pot to cook along with the pasta. Drain the pasta and vegetables together but reserve two tablespoons of the pasta cooking water.
While the pasta is cooking, toss the panko, Parmigiano and remaining 2 ½ tablespoons of Glasses & Grapes Garlic EVOO into a small bowl. Season with salt and pepper and combine ingredients well.
Return the drained pasta and vegetables to the pot. Add the cream sauce, prosciutto, and reserved pasta water. Toss until all the ingredients are well coated.
Transfer to a baking dish and sprinkle the panko-Parmigiano mixture evenly over the top. Broil for about two minutes just until the topping is evenly brown. Garnish with the chopped parsley and serve immediately.